Chicken tetrazzini #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken breasts | |
| ¼ | cup | Chopped onion |
| 2 | Ribs celery; chopped | |
| 1 | Carrot; sliced | |
| 1 | Stick butter | |
| 1 | Green pepper; chopped | |
| 3 | tablespoons | Flour |
| 1 | cup | Milk |
| 6 | ounces | Cheddar cheese; grated |
| 1 | can | (4-oz) pimiento; chopped |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 1 | can | (4-oz) mushrooms; sliced |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Garlic powder |
| 4 | ounces | Spaghetti; cooked |
| Grated cheese | ||
Directions
Boil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in large skillet. Mix in flour until smooth; add milk and cook until thick.
Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and season- ings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350 uncovered for 45 minutes. Let stand for 10 minutes before serving.
MRS FLORA BELLE ANDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .